Tuesday, September 16, 2014

Olive Oil-Poached Fish with Caviar Limes

Have you ever poached fish in olive oil? If not, you should!

I first discovered this method when I entered an olive oil cooking contest. I won - with some Malfatti di Ricotta e Bietola - the local store contest and got to attend the Olive Festival in Paso Robles a couple of years ago. Another winner had submitted a recipe with this process and I've tried it a couple of times. It's easy and results in completely moist fish for a quick, mostly hands off dinner.


  • fish
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • juice from 1 lemon
  • caviar limes for garnish (click for an intro to caviar limes)

Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan with enough olive oil to mostly cover the filets. Drizzle the fish with lemon juice and sprinkle with salt and pepper. Cover with foil. Place in the oven for 25 minutes.

Check for doneness. If the fish needs more time, return the dish to the oven. The fish is cooked when it is firm to the touch. Serve hot, garnished with caviar limes.

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